abelseville
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- Joined
- Dec 5, 2012
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I ran across a partial mash recipe for a sierra nevada pale ale clone which called for partial mashing the crystal with 2 row. I keep reading that crystal does not need to be mashed since it's sugars are already converted. So whats the point? Is there some improvement in beer quality by doing this? And what specialty grains do require a mash to extract their benefits?